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($15.90) got milky and not salty broth for me tbh but the ramen was kinda normal and not much unique. But the tonkatsu kinda tough texture and not that chewy type. so its kinda a bit missed tbh. I did topped up for 2 bucks for egg so its quite nice and not that bad.

($9.50) But it's a bit slightly oily aftertaste tbh as it still acceptable for me. But the cheese taste very strong compared to tomato sauce tbh.

($7.50) high recommended frm Kiwami as my friend he wanted to order since it's gyoza bar. But it's a bit slightly oily aftertaste tbh as it still acceptable for me.

A rich pork bone broth blended with dried sardines and bonito flakes, served with house-made soy sauce and thick flat noodles. For a change in taste, the addition of homemade flower oil and kombu vinegar adds a tangy lift to the flavour profile. It was truly yummy. The broth was thick, rich and deep, with a distinct oceanic umami from the dried sardines and bonito flakes. The noodles had a tastisfying slurpy, chewy texture. The ajitama was spot on, soft with a perfectly yolky centre. The cha shu was standard, nothing to shout about but good enough.

This dish has been on the menu since day one. Ah yes… It’s practically the Japanese version of Bak Chor Mee. Thick, chewy dry ramen packed with spicy minced pork, chilli sauce, soft-boiled egg, mushrooms, spring onions, and seaweed. It comes with a side of soup to smooth the palate. Poke the yolk, give it a good mix, and you’ve got yourself a creamylicious, slurp-worthy bowl of noods.

Feel free to enjoy their free-flow hard-boiled eggs and a generous spread of condiments available at the table.

Pearl rice topped with tender unagi, drizzled with sweet unagi sauce and finished with a generous slather of melted butter. Rich, indulgent, and comforting in every bite.

Silky-sweet salmon draped over pearly rice, finished with a glossy pop of salmon roe and a drizzle of special soy sauce. Clean, simple, and tasty.

I remember Otoko Ramen used to have a branch at Chinatown Point many years ago, but now the only surviving outlet is at Alexandra. It looks like they’ll be hitting their 10th anniversary there in just a few weeks.

OG fans will know them for their oishii shoyu ramen and aburi chashu, but these days the menu has been trimmed down to just mazesoba, tonkotsu ramen and some other dishes. If you’re hoping to try their special ramen creations, you’ll need to follow their page and keep an eye out for limited-time menu items.

Niboshi Tonkotsu Ramen (Limited Time) ($16.90)
A rich pork bone broth blended with dried sardines and bonito flakes, served with house-made soy sauce and thick flat noodles. For a change in taste, the addition of homemade flower oil and kombu vinegar adds a tangy lift to the flavour profile. It was truly yummy. The broth was thick, rich and deep, with a distinct oceanic umami from the dried sardines and bonito flakes. The noodles had a tastisfying slurpy, chewy texture. The ajitama was spot on, soft with a perfectly yolky centre. The cha shu was standard, nothing to shout about but good enough.

Spicy Mazesoba ($14.90)
This dish has been on the menu since day one. Ah yes… It’s practically the Japanese version of Bak Chor Mee. Thick, chewy dry ramen packed with spicy minced pork, chilli sauce, soft-boiled egg, mushrooms, spring onions, and seaweed. It comes with a side of soup to smooth the palate. Poke the yolk, give it a good mix, and you’ve got yourself a creamylicious, slurp-worthy bowl of noods.

Kaisen Don ($12.90)
Silky-sweet salmon draped over pearly rice, finished with a glossy pop of salmon roe and a drizzle of special soy sauce. Clean, simple, and tasty.

Unagi Don ($11.90)
Pearl rice topped with tender unagi, drizzled with sweet unagi sauce and finished with a generous slather of melted butter. Rich, indulgent, and comforting in every bite.

Feel free to enjoy their free-flow hard-boiled eggs and a generous spread of condiments available at the table.

Music Credit: Ramen Summer Love by mehmehfoodventure
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🚩Otoko Ramen 漢, 321 Alexandra Road, 01-16, Alexandra Central Mall, 159971
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I prefer toroniku, which is pork jowl. Apart from that, I hate So Ramen and this bowl proved it. It's same level as Ajisen.

7 Jun’25, Sat🌤️
📍Keisuke Ramen (Orchid Hotel)
- Red Spicy Tonkotsu (Special)🍜

Went for lighter soup base, less oil and hard noodle (yes, you can customise your order)…

Decent ramen, comfy food, standard still maintains after years since I last had it…

Free flow hard boiled eggs and beanspouts are always welcomed, nice sides~

Damage: $24.48 (incl. svc charge & GST)

The borderline quality I previously said about them was very apparent this time, probably even falling below. It's just overall unpleasant. The soup was poor and the pork was low quality, considering shabu pork never goes wrong. I may not return again.